Brendan Fraser cast as Robotman on DC's Doom Patrol
Prep Time:
40 minutes
Cook Time:
1 hour
Servings:
Ingredients
  • 1 bunch collard greens
  • Salt and pepper
  • 12 large eggs
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 clove garlic
  • 2 tablespoons butter
  • 1 pound potatoes
  • 1 cup grated Parmigiano
  • crushed red pepper flakes
Directions
  1. Preheat the oven to 325°F. Put the collards in a medium bowl and add salt and pepper. Whisk together the eggs, parsley, garlic, and additional salt and pepper in a large bowl.
  2. Heat the butter in an ovenproof skillet over medium heat, then layer half of the roasted potatoes in the bottom of the pan.
  3. Top with half the collards, then pour in half of the egg mixture and sprinkle with half of the cheese and pepper flakes. Repeat with the remaining potatoes, collards, eggs, and cheese, and some pepper flakes. (The egg mixture will not completely cover the greens.)
  4. Transfer the skillet to the oven and bake until slightly soft in the center, puffy and golden brown, 30 to 40 minutes. (If the frittata is cooked through but hasn’t browned, put it under the broiler for a couple of minutes.) Let the frittata cool for a few minutes before serving; it will be easier to cut.